52 Week Mini Art Card/Tag Challenge

Thursday 1 September 2016

Yum Yum, It's Cake Time

The cake tin was empty so I decided to make what we know in our house as Yum Yum cake.  The recipe is pretty informal, so you can throw in or leave out anything that suits.  


250g Butter (very soft, close to melting)
2 cups of Self Raising Flour
3/4 cup of Sugar
3 eggs (whisked)
1 cup Sultananas
1 cup of Raisins
1 cup of Currents
1 cup of Glace Cherries (halved)
Handful of Pecan/Walnuts or Brazil nuts (chopped into large chunks)
A sprinkle of sugar for the top

Preheat the oven to 130 and grease a baking tin.
Cream the butter and sugar together, add the whisked eggs, fold in the flour and remaining ingredients (if the mixture is very stiff, you can add a splash of milk).  Put the mixture in the baking tin and cook for 35-40 minutes.  Remove from the oven and leave to cool.

(I individually wrap each portion and pop it in the freezer as it's great when you have an urge for cake and there's nothing about, especially when defrosted in the microwave).

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